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Scrambled Eggs with Tortilla Strips and Veggies (Migas)

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Serves 4

A true Tex-Mex breakfast cuisine favorite.


4 corn tortillas, (cut into strips)
2 cups salsa
4 jalapeño peppers, (diced)
1 cup cilantro
8 eggs
Salt, (to taste)
1 cup cheese, (shredded, your preference)
1/4 cup milk
Pepper, (to taste)
1/3 cup peanut oil
1/2 cup onion, (diced)


  1. Whisk together milk and eggs. Sprinkle with salt and pepper.
  2. Pour peanut oil in a skillet, turn heat to medium-high. After hot, place tortilla strips in and cook for 3 minutes, flipping once half way through. Remove tortilla strips and let dry on paper towels.
  3. Drain all but 2 table spoons of oil from skillet. Toss in the onion and jalapeños. Cook for 4 minutes.
  4. Add tortilla strips and egg mixture to the skillet, cook for 3 minutes.
  5. Add cheese in top and cook until cheese is melted.
  6. Serve eggs and enjoy!
Course: Breakfast
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